You go to the fridge, sniff the bottle of milk, and it’s off. Those slices of bread you thought would last another day have green patches on them. And that long-past-its-sell-by date yogurt – forget it. Food that has been spoiled by mould or bacteria is the bane of everybody’s kitchen. Yet, for thousands of years, mould and bacteria have also been used to help make the food we eat and the beverages we drink. Even in today’s sophisticated food industry, many products still rely on the natural actions of organisms too small for the naked eye to see. These are the good food bugs. They are responsible for much of what we eat and drink. Without them, we wouldn’t have our daily bread - or that relaxing glass of wine.